Well. There’s Chaource and there’s Chaorce. You’ll understand what I mean if you get a really good one.
This week we hit the jackpot. The best Chaource we’ve ever had.
Chaource is a super creamy cheese that has benefited from an AOP since 1970. That means its method and zone of production are strictly controlled.
Made from whole cow’s milk it takes its name from the village of the same name and production is limited to the departments of the Aube and the Yvonne (think south of Champagne and top of Burgundy).
65 dairy herds provide the milk that goes into its production (of which 2 make their own cheese).
4 businesses collect the milk.
There are only 2 traditional farm producers that do everything from provide the milk, to create the cheese and sell it themselves.
There is one artisan fromager (that makes cheese but doesn’t provide the milk).
There are 3 industriel producers (PME less than 250 employees).
2 fromagers affineurs (people who are responsible for the careful ageing of cheese) buy the cheeses from the producers and look after them until they are correctly aged. These are the only people permitted to age Chaource because the ageing must take place within the confines of the production area.
Cheeses are aged for a minimum of 14 days.
A total of 330 people are employed directly in the making of this delicious cheese.
Chaource goes onto the market approximately 3 weeks after production; By this time is has a fluffy white rind and a characteristic aroma of mushrooms and cream. Over time it developes nutty flavours and aromas.
The texture is smooth and melts in your mouth. As it ages the part of the cheese close to the rind becomes smooth and oozy. The older it is the more the flavours develop and the richer it becomes.
Serve it with a white wine. A dry Chenin, an unoaked Chardonnay from Chablis or a glass of sparkling wine such as a Vouvray, Crémant de Loire or Champagne.
Just delicious!
